Butter Tart Egg Rolls (黄油挞春卷)
This recipe combines the classic Canadian butter tart filling with the crispy texture of egg rolls, creating a delightful fusion dish that is perfect for any occasion.
Ingredients
- 12 egg roll wrappers
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1 egg, beaten (for sealing the egg rolls)
Instructions
- In a saucepan, melt the butter over medium heat.
- Stir in the brown sugar, maple syrup, and vanilla extract until well combined.
- Remove the mixture from the heat and stir in the raisins and chopped walnuts.
- Place an egg roll wrapper on a clean, dry surface with one corner pointing towards you.
- Place 2 tablespoons of the butter tart filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the side corners, and roll tightly towards the remaining corner.
- Brush the top corner with the beaten egg to seal the egg roll.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Carefully place the egg rolls in the hot oil and fry until golden brown, about 3-4 minutes.
- Remove the egg rolls and drain on paper towels.
- Serve the butter tart egg rolls warm, optionally with a scoop of vanilla ice cream.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Deep frying
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 10g
Supplies
Saucepan Deep fryer or large pot Tongs Paper towels
Tools
Brush for egg wash
Serving suggestions
Serve the butter tart egg rolls as a delicious dessert for a Canadian-Chinese fusion meal.
Tips & tricks
Be careful when working with hot oil, and make sure the egg rolls are sealed properly to prevent the filling from leaking during frying.
Cost
$10